Well I ventured out on my first smoke. I've grilled a good bit before but this was the first true smoke. I was going to do a pork shoulder for pulled pork and figured if I was firing up the smoker anyway I might as well fill it up, so I wrapped up a couple fatties. The night before I got the shoulder out and rubbed it down with a rub I found on this site. I also made up the fatties, 1 out of hamburger with a shells & cheese/broccoli filling and the other out of sausage with scrambled eggs and cheese, and wrapped both in a bacon weave and saran wrap and everything went into the fridge for the night. Fired up the smoker the next morning with Kingsford briquettes and Hickory and Apple chunks. Put everything in at about 9:30. Pulled the fatties at 12:30 with an IT of 165. Wrapped the shoulder at 165* and took it to 201* IT. Pulled it off and let it rest in the cooler for an hour. Pulled it and finished with an adaptation of SoFlaQuer's finishing sauce. Everything turned out great and got some really good reviews. So without any further the view.
Had some visitors while the Shoulder was finishing up.